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Bleu de Sassenage

This traditional mountain cheese, a sweet bleu, was first made by monks, and the recipe spread to the surrounding villages. In a charter of 1338, Baron Albert de Sassenage allowed the free sale of the cheese made by people on his land.
The Summer version has a simple flavour of the milk produced by cows grazing in the mountains and is characterized by a comforting roundness and the faint perfume of the mould.